These homemade Scotcheroos are corn syrup-free and made with cleaner ingredients for a more mindful approach to the traditional dessert. A beautiful combination of peanut butter, butterscotch, and chocolate is what makes this a truly delectable treat!
Peanut butter, chocolate, and butterscotch combine delicious forces alongside crispy rice cereal for a melt-in-your-mouth Scotcheroo recipe!
This healthier version of the classic dessert swaps the corn syrup for natural sweetener, and is made with only a handful of simple ingredients! No baking experience is needed here, folks!
If you’ve tried scotcheroos, you’re already aware of their strikingly addictive properties, and most assertively reach for them whenever they grace the cookie table with their dazzling presence.
If this is your first time hearing about scotcheroos, just imagine your taste buds floating down a river of peanut butter swirling with butterscotch and chocolate with little crunchies to remind you that unadulterated joy really does exist.
The main features of this easy recipe is that it is made with simple ingredients (no corn syrup here!), takes very little time or effort to make, and requires no baking.
Before I get ahead of myself, let’s start with the basics.
What Are Scotcheroos?:
Classic scotcheroos are dessert bars that include a generous layer of sweet peanut butter engulfed rice krispies and a thin layer of chocolate mixed with butterscotch on top.
The end result is a crispy dessert, similar to rice krispie treats but with hearty peanut butter instead of chewy marshmallows.
Where did scotcheroos originate? I’m so happy you asked.
The original recipe was printed on the box of Rice Krispies in the 1960s. While scotcheroos are not a well-known dessert where I live, they are very popular in some midwestern states, including Nebraska, North Dakota, Wisconsin, Iowa, and Minnesota.
A traditional scotcheroo recipe is made using light corn syrup and sugar for the rice krispie layer, making it a very sweet treat.
Why You’ll Love This Recipe:
The flavor and texture of the original scotcheroo recipe are fully present in my rendition, but I make them with cleaner ingredients.
Because I don’t cook with corn syrup and I generally prefer my desserts less sweet, I use pure maple syrup to sweeten the peanut butter rice krispie layer.
I also use much less sweetener overall, making the treat less sweet than the classic recipe, which in my humble opinion is overly sweet.
All characteristics considered, we end up with a gratifying combination of peanut butter, chocolate and butterscotch flavors, with a perfectly crunchy texture for those of us who adore a little crisp.
The flavors are melt-in-your-mouth delicious, and the texture adds the most palate-pleasing element.
Lastly, this simple recipe is a no-bake dessert recipe that can be prepared at a moment’s notice. Delicious enough for special occasions or holidays, yet simple enough for everyday enjoyment!
Let’s discuss the basic ingredients for Scotcheroos!
Scotcheroo Ingredients:
Crispy Rice Cereal (Rice Krispies): The main ingredient! We need crisp rice cereal to serve as the base of this easy dessert recipe.
It is the foundation upon which peanut butter, butterscotch, and chocolate come to thrive.
Feel free to use any brand of crispy rice cereal you enjoy, as you don’t need to by the Kellogg brand. I often like to use sprouted brown rice crisps, which generate a lovely result as well.
Each rice krispies box contains about 10 cups of rice krispies, which means you can make two batches of this classic treat using one box.
For the best results, use crisp rice cereal, not puffed rice cereal. Puffed rice cereal will not result in the same crunchy texture, as puffed rice is softer.
Many brands of crispy rice cereal are naturally gluten-free; however, Kellogg’s brand is not gluten-free, as it contains malt. For gluten-free scotcheroos, be sure to read the ingredients list, and ensure the package calls out that it’s a gluten-free product.
Peanut Butter: The all star ingredient that’s responsible for that unmistakable flavor, we need creamy peanut butter.
I use natural peanut butter that is unsweetened, but you can choose any kind of peanut butter you enjoy.
If you’re a peanut butter lover, you will positively adore its application in this easy dessert recipe!
Butter: The addition of butter creates creamy flavor, which smooths out the peanut butter flavor and creates a smooth texture so that it tastes just so inviting. I use unsalted butter, but salted butter works too.
Pure Maple Syrup: As previously stated, the original scotcheroos recipe is sweetened with corn syrup, but we are making this no bake recipe without corn syrup.
Instead, we use pure maple syrup for an unprocessed approach. If you’re looking for a very sweet treat, add 1/2 cup of white sugar or brown sugar to the cereal mixture.
Pure Vanilla Extract: I like adding a little splash of vanilla for added nuance. Skip it if you don’t have it on hand.
Semi-Sweet Chocolate Chips and Butterscotch Chips: The top of the scotcheroo bars is adorned with a layer of semisweet chocolate chips mixed with butterscotch chips.
For me, it’s the butterscotch chips that make this no bake treat a family favorite! I also add a little butter to this mixture to ensure it doesn’t harden to the point of being difficult to bite through.
Recipe Customizations:
- For a dairy-free option, use coconut oil instead of butter, and use dairy-free chocolate chips and butterscotch chips.
- You can use sugar-free chocolate chips and sugar-free butterscotch chips to cut down on the sugar content.
- Dark chocolate lover? Use dark chocolate chips instead of semi-sweet chocolate morsels.
- Use one half cup of honey instead of pure maple syrup. Just note that you will be able to taste the honey.
Now that we’ve discussed the ingredients list, let’s make them!
How to Make Scotcheroos:
Line a 9” x 9” square pan with parchment paper. If you don’t have parchment paper, you can spray the baking pan with cooking spray.
Transfer the peanut butter, pure maple syrup, butter, and a pinch of sea salt to a large pot or saucepan. I like to use my Dutch oven.
Heat over medium heat, stirring occasionally, until the ingredients are melted together and combined.
Stir in the vanilla extract, followed by the crispy rice cereal until everything is well combined.
Transfer the rice krispie peanut butter mixture to the prepared pan and press it gently into an even layer.
Microwave the chocolate chips, butterscotch chips, and butter in a microwave-safe bowl for 20-second intervals, stirring well between each interval, until melted, about 2 minutes to 2 and a half minutes total.
Pour the chocolate mixture over the peanut butter layer and use a rubber spatula to spread it evenly. If you’d like, sprinkle the melted chocolate mixture with flaky sea salt.
Freeze the bars for 30 minutes, or until the chocolate layer is completely set up.
When you’re ready to cut the bars, remove them from the freezer and allow them to sit for 10-15 minutes to come closer to room temperature.
Pull on the parchment paper to release the full batch and transfer it to a cutting board.
Use a sharp knife to cut individual slices, making any size you like.
I like to cut larger bars, but small squares are great for family gatherings where there are multiple desserts. Serve and enjoy!
How to Store Scotcheroos:
- Room Temperature: Scotcheroos will keep at room temperature but will melt if they are in an area that is fairly warm. For this reason, I store the scotcheroos in my refrigerator until I intend to serve them to ensure they don’t become too soft or melted.
- Refrigerator: Store these cereal bars in a zip lock bag or in an airtight container in the refrigerator for up to 1 week.
- Freezer: For longer term storage, transfer any leftover scotcheroos to a freezer bag or freezer safe container and freeze for up to 3 months. When you’re ready to eat one, place one on a plate and allow it to thaw at room temperature for 15 to 20 minutes.
And that’s it! An easy no-bake dessert that the whole family will love.
The best features of this recipe, aside from its amazing taste and texture, is that it calls for only a handful of ingredients that can be found anywhere, and you don’t need baking experience to have great success.
Whether you’re preparing tasty treats for a special occasion, a holiday event like Thanksgiving or Christmas, or simply enjoy honoring your sweet tooth, these no bake bars are here to impress!
Just be forewarned that it is difficult to stop at one!
More No-Bake Dessert Recipes:
- No-Bake Oatmeal Peanut Butter Cups
- 5-Ingredient No-Bake Peanut Butter Oatmeal Cookies
- Healthy No-Bake Chocolate Peanut Butter Snowballs
- No-Bake Peanut Butter Oatmeal Bars
- 3-Ingredient No-Bake Banana Oatmeal Cookies
Enhanced peanut butter rice krispies treats?? Let’s go!
Scotcheroos
Ingredients
- 1 ½ cups (345g) unsweetened peanut butter
- ½ cup (170g) pure maple syrup or honey
- ½ cup (14g, 8 Tbsp) unsalted butter or coconut oil
- 1 tsp pure vanilla extract optional
- 4 cups (112g) crispy rice cereal
- 1/4 tsp sea salt to taste
Topping:
- 1 cup (170g) chocolate chips
- 1 cup (170g) butterscotch chips
- 2 Tbsp (29g) unsalted butter
Instructions
- Line a 9” x 9” square pan with parchment paper. If you don’t have parchment paper, you can spray the baking pan with cooking spray.
- Transfer the peanut butter, pure maple syrup, butter, and a pinch of sea salt to a large thick-bottomed pot. Heat over medium heat, stirring occasionally, until the ingredients are melted together and combined. Stir in the vanilla extract, followed by the crispy rice cereal until everything is well combined.
- Transfer the rice krispie mixture to the prepared pan and press it gently into an even layer.
- Microwave the chocolate chips, butterscotch chips, and butter in a microwave-safe bowl for 20-second intervals, stirring well in between each interval, until melted, about 2 to 2.5 minutes total.
- Pour the chocolate mixture over the peanut butter layer and use a rubber spatula to spread it evenly. If you’d like, sprinkle the melted chocolate mixture with flaky sea salt.
- Freeze bars for 30 minutes, or until the chocolate layer is completely set up.
- Remove the dish from the freezer and allow it to sit for 10-15 minutes to come closer to room temperature. Pull on the parchment paper to release the full batch and transfer it to a cutting board. Use a sharp knife to cut individual slices, making any size you like. I recommend cutting the batch into 25 squares. Serve and enjoy!
Nutrition
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Love your recipe, but I want to clarify that most Rice Krispies are NOT GLUTEN FREE. The contain malt – which is gluten. But, there are gluten free rice krispies. It MUST SAY GLUTEN FREE ON THE PACKAGE THOUGH. It s my celiac husband’s favorite gluten free cereal He likes the MALT O MEAL brand which states gluten free on the package.
Thanks so much for pointing this out, Patricia! I typically don’t use the Kellogg brand of crispy rice cereal, so I had neglected to see malt on the ingredients list. I edited the copy to reflect this differentiation 🙂
Could I ship/mail these bars? …..at least in the winter?
Hi Christine! I think if you’re confident that they won’t heat up too much in the mail and you’re able to ship them in a container where they won’t move around too much, they could be just fine! That said, I have never tried shipping them myself, so I’m not sure under what temperature conditions the packages travel. Happy holidays!